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Cinnamon Sugar Churros

Cinnamon Sugar Churros with Mexican Chocolate Sauce

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Recipe Details


We’re always fans of sweet, fried dough creations, but churros are a particular favorite—especially when they’re freshly fried and still warm. This week, Chef Taylor is teaching a technique for carefully piping strips of the sweet dough directly into a bath of canola oil, then frying them until golden brown. They crisp up in a matter of minutes, and are coated in cinnamon and granulated sugar. If you’re up to the challenge, these buttery, melt-in-your-mouth morsels are well worth the effort. They’re served with a Mexican chocolate sauce spiced with a touch of cayenne and cinnamon to dip or drizzle over each bite. 


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Taylor

    By Chef Taylor

    Nutritional info

    • Calories 550
    • Protein 5g
    • Total Carb 49g
    • Total Fat 39g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • ground cinnamon
      2 teaspoons
      ground cinnamon
    • sugar
      1/3 cup
    • unsalted butter
      1/4 cup
      unsalted butter
    • flour
      1/2 cup
    • semisweet chocolate chips
      4 ounces
      semisweet chocolate chips
    • heavy cream
      1/2 cup
      heavy cream
    • ground cayenne pepper
      1/4 teaspoon
      ground cayenne pepper
    • pastry bag
      pastry bag

    What You’ll Need

    • canola oil
    • eggs
    • kosher salt
    • 8" medium pot
    • 6" small pot

    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      In a small bowl, reserve ¼ teaspoon cinnamon for Step 3 and set aside. In a large shallow bowl, stir together sugar and remaining cinnamon to combine. In a large bowl, whisk 1 egg. Line a plate with paper towel. Place pastry bag inside a drinking glass, folding top of bag over edges of glass (this will make it easier to fill the pastry bag with batter in the next step).

    2. Make batter

      Make batter

      In a medium pot, pour enough canola oil to reach 1 inch up sides of pot. Place over medium-high heat. In a separate small pot, combine butter, ½ cup water, and ⅛ teaspoon salt and bring to a boil over high heat. Remove pot from heat and stir in flour to form a ball. Transfer to bowl with egg, reserving pot. Stir to combine. Transfer batter to pastry bag. Twist top of bag to close. Cut 2 inches off bottom of bag and set aside for Step 4.

    3. Make chocolate sauce

      Make chocolate sauce

      Rinse and wipe pot from batter clean, then add chocolate, cream, cayenne pepper (skip or use half for less heat) and reserved ¼ teaspoon cinnamon and place over medium heat. Cook, stirring frequently to prevent burning, until chocolate is melted and mixture is fully combined, about 5 minutes. Remove from heat and set aside.

    4. Fry churros

      Fry churros

      While chocolate melts, squeeze a small amount of batter into pot with oil. If it sizzles immediately, keep going; if not, try again once oil is hotter. Working carefully (the oil is very hot!), squeeze batter directly into oil in straight lines, about 6 inches long. Use a knife or scissors to help separate strips of batter from bag into oil. Fry churros, turning frequently and working in batches as needed, until golden brown, 3-4 minutes.

    5. Coat churros

      Coat churros

      Once cooked, using a slotted spoon, carefully transfer churros to paper towel–lined plate to drain. Then, add to bowl with cinnamon sugar and, using a spoon, gently toss to thoroughly coat (the churros will still be hot).

    6. Plate cinnamon sugar churros

      Plate cinnamon sugar churros

      Transfer cinnamon sugar churros to serving plates along with Mexican chocolate sauce for dipping or drizzling. Enjoy warm!

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